Instructions: Warm olive oil in frying pan. Add onions and cook gently until softened. Add mushrooms and saute. Add herbs, lemon juice, salt, pepper, and nutmeg to taste. Empty into bowl and cool. Add egg and bread cubes. Mix.

Make a pouch in each chop with a small sharp knife. Season with salt and freshly ground pepper. Stuff chops with mixture. Saute chops in heavy pan in olive oil until brown. Turn once. Add wine. Cover and bake in 300 degree oven until tender. About 25 minutes.

Serve with chopped Italian parsley garnish.

This recipe yields 4 servings.

A magical country setting nestled along the banks of the Delaware River!

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